- 4 cups cooked rice
- 1 cup frozen peas – thawed
- 2 tbsp finely grated carrot
- 2 eggs – beaten
- ½ cup diced onion
- 1½ tbsp butter
- 2 tbsp soy sauce
- salt
- pepper
- Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice
into a large bowl to let it cool in the refrigerator. - Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
- When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together.
- Melt 1½ tbsp of butter in a large frying pan over medium/high heat.
- When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.
Makes 4 servings.
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